I love this soup! But I am always skeptical of eating it in restaurants and cafes because of the amount of salt they put in and the chicken stock base they use. There is almost no one who uses vegetarian stock to make it, I wonder why! Ofcourse the solution is making my own. This way I control the amount of salt and fat that goes in and I get to make it 100% vegetarian friendly.
3 tbsp butter
1 large Jalapeno, finely chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp chives, finely chopped
1 tsp salt
1/2 tsp pepper
1 cup vegetarian broth
1 cup heavy cream
3 cups broccoli (thawed to room temperature, if you are using frozen broccoli )
2 cups sharp cheddar cheese
Breadsticks to serve with the soup
In a medium pot, melt the butter over medium-high heat. Add the jalapeno, onions, salt, pepper and garlic and stir until soft, for about 3 minutes. Add the vegetarian stock and bring to a boil.
Add the cream, reduce the heat to medium and simmer for 5-7 minutes.
Add the cheese in, mix well until the cheese melts. Add the chopped chives and simmer for 2 minutes.
Add the broccoli and cook everything together for 20-25 minutes. Keep it on medium-low heat for the whole time and make sure you stiry frequenty to avoid the cheese from sticking to the bottom and burning.
Remove from the heat and ladle the soup into bowls and serve with bread.